Spinach Risotto with Fresh Ricotta and Hazelnuts



  • 1 or 2 shallots
  • Peeled fresh garlic
  • Fresh thyme
  • ½ cup arborio rice
  • 1 cup vegetable broth
  • 1 lemon
  • ¼ cup roasted hazelnuts
  • Fresh basil
  • 3 ounces baby spinach
  • ¼ cup grated Parmesan
  • ½ cup fresh ricotta


  1. Peel and finely chop the shallots. Finely chop, press, or grate enough garlic to measure 1 teaspoon. Strip the thyme leaves from the stems.
  2. In a large sauce pot over medium heat, warm 1 tablespoon butter or oil until hot but not smoking. Add the shallots and cook, stirring occasionally, until just beginning to soften and caramelize, 2 to 3 minutes. Stir in the garlic and thyme and cook until fragrant, 1 to 2 minutes. Stir in the rice and cook until the edges of the rice look translucent, 1 to 2 minutes. Add the vegetable broth and 2 cups water and season with salt. Bring to a boil, then reduce to a simmer and cook, stirring often, until the rice is tender and the liquid is almost completely absorbed, 20 to 25 minutes. While the risotto cooks, prepare the remaining ingredients.
  3. Zest and juice the lemon. Coarsely chop the hazelnuts. Strip the basil leaves from the stems; coarsely chop the leaves.
  4. Add the basil, spinach, and 1 tablespoon lemon juice to the risotto, stirring until the spinach is just wilted, 1 to 2 minutes. Remove from the heat and stir in the lemon zest and Parmesan. Season to taste with salt and pepper.
  5. Transfer the risotto to individual bowls. Garnish with the ricotta and hazelnuts and serve.

I received this recipe and all the ingredients to make this meal in my Sun Basket subscription. Sign up for Sun Basket and receive 3 meals for free here!

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